Determination of 2,4,6-Trichloroanisole in Corks by Headspace Solid-Phase Microextraction and Gas Chromatography-Electron-Capture Detection

doi:10.7506/spkx1002-6630-201412029

Abstract

Abstract:

A method for determining 2,4,6-trichloroanisole (TCA) in wine corks has been presented by using headspace
solid-phase microextraction (HS-SPME) and gas chromatography with electron-capture detection (GC-ECD). The
correlation coefficient for linearity (R2), limit of detection (LOD) and limit of quanti?cation (LOQ) of this method were
0.999 9, 0.20 pg/L, and 0.66 pg/L, respectively. The precision expressed as relative standard deviation (RSD) was below
5.6% and recoveries ranged from 101% to 108%. The levels of TCA in 11 different kinds of corks were determined by this
method. The results indicated that this method is suitable for the determination of trace levels of TCA in wine corks.

Key words: HS-SPME, GC-ECD, cork, 2,4,6-trichloroanisole (TCA)

CLC Number:

ZHANG Zhe-qi1, WANG Yu-chu2, CHEN Chen1, LI Yan1,3,*. Determination of 2,4,6-Trichloroanisole in Corks by Headspace Solid-Phase Microextraction and Gas Chromatography-Electron-Capture Detection[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201412029.

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Determination of 2,4,6-Trichloroanisole in Corks by Headspace Solid-Phase Microextraction and Gas Chromatography-Electron-Capture Detection

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